Tasty Side to Life Tours Website

Tuesday, September 14, 2010

The most AMAZING looking 5 course Raw Meal!!

This 5 course raw meal is from fellow food writter Joy who is 24 years old and is already an insane cook. Her meals are inspiring. Everything here looks so delicious and I'm dying to make this meal and dive into raw food which I'm so interested in! Check out the menu and all the pictures.

I mean the raw ravioli's with jicama look sooo good as does the soup. How do you think raw corn would taste blended into soup? Hmmm... Check out her blog and the menu below.

watermelon medallions served with a tropical salsa in a chilled mango soup

Ingredients for Gazpacho Granita: (serves 4 to 6)

Granita

2 pounds ripe sweet tomatoes, peeled

1 tbsp sugar

1 garlic clove

¼ cup finely chopped fresh basil

2 tbsp fresh lemon juice

2 tsp coarsely ground pepper

¾ tsp salt

Dressing

¼ cup cold pressed olive oil

3 tbsp white wine vinegar

¼ tsp salt

¼ tsp freshly ground pepper

Salad

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 cucumber, peeled, seeded, and finely diced

½ red onion, finely diced

To make granita: Quarter tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds. Stir in basil, lemon juice, pepper, and salt. Let mixture chill in refrigerator at least 20 minutes to allow flavors to develop.

Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granite will freeze). Cover with a lid, foil, or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, scrape with a fork to loosen the granita and spoon into serving dishes.

To make dressing, whisk together all ingredients until blended. To assemble salad, in a large bowl combine all ingredients; add dressing and toss to coat. Spoon granita on center of serving dishes. Arrange salad evenly around each.

Ingredients for Cream of Corn Soup:(Makes 4-6 servings)

4 cups sweet corn kernels

2 cup filtered water

½ avocado

Celtic sea salt and freshly ground pepper

Place ingredients in a large bowl and using a blender or hand held blender, puree until it is a smooth consistency. Strain through a fine mesh sieve to remove skin of kernels and taste with salt and pepper.

Garnish for Corn Soup:

½ cup sweet corn kernels

¼ cup julienned jicama

¼ cup microgreens

4 tsp tomato basil lemon oil

Ingredients for Tomato Basil Lemon Oil:

½ pound ripe tomatoes

1 ½ cups cold pressed olive oil

¾ cup packed fresh basil leaves, coarsely chopped

2 garlic cloves, minced

¼ tsp hot red pepper flakes

2 tsp lemon zest

Slice the tomatoes in half crosswise (through the equator) and gently squeeze out the seeds; discard them. Working in a large bowl, rub the cut sides of the tomatoes across the large holes of a metal grater so that the flesh is coarsely grated but the skin remains intact in your hand. Discard the skin.

Combine the tomatoes, oil, basil, garlic, and pepper flakes in a large bowl. Place at room temperature for at least 3 hours, preferably overnight, before using. Strain and spoon the oil off any juices into clean, dry jar. The oil will keep in a tightly sealed jar in the refrigerator for up to 1 month Bring to room temperature about ½ hour before serving.

To assemble soup, pour corn soup into bowls and garnish with jicama and corn mixture. Drizzle with tomato lemon basil oil and top with microgreens.

In the bowl of a food processor, place tahini, half the lemon zest, and lemon juice; pulse to combine. With the motor running, add 7 to 8 tbsp cold water and continue to process until mixture is thick and smooth. Add salt to taste, and refrigerate until cold.

Bring tahini to room temperature.Place arugula on a large platter and arrange tomatoes on top in a tight overlapping pattern; drizzle half the tahini over the tomatoes. Scatter remaining lemon zest on top. Tuck lemon slices around and between tomatoes. Sprinkle with salt and fresh ground pepper. Serve remaining tahini on the side.

Ingredients for Jicama Ravioli: (serves 4-6)

1 ½ medium-sized jicama, washed and peeled

3 cups raw walnuts, sprouted

1 tsp garlic

1 tsp chile powder

1 tsp cumin powder

Celtic salt and freshly ground pepper to taste

Finely chop the walnuts and mix with chile, cumin powder and salt pepper to taste. Set aside. Take peeled jicama and cut into paper thin slices using either a sharp knife or mandoline. Place in a large bowl of water with some fresh lemon juice to prevent discoloration.

Ingredients for Corn Salsa:

1 cup fresh corn kernels

¼ cup jalapenos, seeded and minced

¼ cup red onion, minced

1 tsp cilantro, minced

Celtic salt and freshly ground pepper to taste

Mix all ingredients in a large bowl and taste with salt and pepper.

Ingredients for Avocado Crema:

1 ½ avocado, pitted

½ cup filtered water

1 tsp freshly squeezed lime juice

½ tsp garlic, minced

Celtic salt and freshly ground pepper to taste

Puree and strain ingredients into a large bowl, adjusting the consistency according to your preference– if it’s too thin add more avocado, if it’s too thick add more water. Adjust the flavors to your taste.

Take jicama slices and using a round cookie cutter, cut into desired sizes. Lay one jicama round and spoon walnut mixture in the middle and top with another jicama slice. Make 3-4 per plate and top with Corn Salsa and Avocado Crema. Serve immediately.

Ingredients for Watermelon Medallions in a Chilled Mango Soup:(serves 4-6)

4-6 Watermelon pieces cut into 4″ rounds 2″thick

Slice watermelon into 2″-thick slices and using a 4″ round cookie cutter, cut out 4-6 rounds. It would be preferable to use seedless watermelon so it is easier to eat for your guests.

Ingredients for Chilled Mango Soup:

3 Champagne Mangoes

1 ½ cups filtered water

1 tsp agave

½ vanilla bean

Peel and slice the mangoes, discarding the pit, and place in a large bowl with water and agave. Using a blender or hand held blender, puree ingredients until nice and smooth. Scrape vanilla beans from the pod and allow soup to chill for at least an hour. To make mango stars, pour some of the mixture into an ice cube tray and freeze for 1-2 hours.

Ingredients for Tropical Fruit Salsa:

½ pineapple, small-diced (about 2 cups)

1 mango, small-diced (about 1 ½ cups)

½ vanilla bean or 1 tsp vanilla extract

1 Tbsp ginger, crushed

2-3 cinnamon sticks

Mix all ingredients in a large bowl and allow fruit to macerate/marinate overnight. You may add a little agave or honey if the fruit is not sweet enough.

To assemble the dessert: place watermelon rounds in bowls and spoon chilled mango, filling bowls ¾ of the way. Top with tropical fruit salsa and garnish with mint and frozen mango ice cube.

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About Me

Sydney a SF born ex-pat currently living in France for the past 4 yrs and this is my creative pallet; scrumptious tid bits of food + culture to inspire a splendid + well-lived little life, I help people go on private Champagne producer trips enabling you to meet sm. producers, skip the large corp tours, visit local farms + hang with the locals! Email: tastysidetolifetours@gmail.com